Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.
Recipe information
Yield
4 servings
Ingredients
3
3
3
1
1
Preparation
Step 1
Combine 3 Tbsp. gochujang, 3 Tbsp. oil, and 3 Tbsp. vinegar in a large resealable plastic bag. Throw in several generous pinches of salt and grate in half of onion on the large holes of a box grater. Add steak and seal bag, pressing out air, then rub steak to coat; chill at least 30 minutes and up to 12 hours.
Step 2
Meanwhile, thinly slice remaining half of onion and combine in a large bowl with remaining ½ cup vinegar and a pinch of salt. Let sit until onion is softened, at least 30 minutes and up to 2 hours; drain.
Step 3
Prepare a grill for medium-high heat; oil grate. Remove steak from bag, letting excess marinade drip off; discard marinade. Grill, turning once or twice, until lightly charred on the outside and medium-rare in the thickest part, 4–6 minutes, depending on the thickness of the meat. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.
Step 4
Season meat with more salt and serve with tortillas, pickled onion, and more gochujang.
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Reviews (16)
Back to TopNice marinade; we'll use make it again as it lends itself to other cuts of beef (chicken? pork?). Pickled onions were good, too. Didn't have enough red onion so I made a combo of red and yellow - colorful and tasty. Those and pickled jalapeños, sliced radishes and radish greens, and a little shredded cheese made great tacos - both corn and flour tortillas.
Charles Pascual
Palm Harbor, FL
1/14/2022
The marinade is "spot on" and being a big fan of Gochujang Sauce/paste, it shined. But it's been a while since I bought Skirt steak and I now know why. It's tough, gristly and expensive as hell for what you get. I pride myself as being a pretty good cook, but next time, I'll use a more forgiving piece of meat when I do this again, which I will. I'm also going to experiment using this marinate for smoked baby back ribs and whole chicken thighs.
Michael Jenkins
Chewelah, WA
7/18/2021
Taco Tuesday DEFINITELY got an upgrade with this recipe. That marinade, drooooool! The un-sung hero? Those pickled red onions, hot damn! The details: I marinated the steak for a full 24-hours and my slab of meat took longer than 6/7 minutes a side to grill. Be sure to temp check your skirt steak before pulling it off the heat. It's probably also important to note that you need to slice up the steak in thinner slices than pictured, otherwise chewing is going to be difficult. Definitely would recommend and definitely playing with this marinade on other cuts of meat/situations. ps: always toast/warm your tortillas! You can see what mine turned out via my IG @sjrandol if you're curious.
sjrandol
Buffalo, New York
4/20/2021
claire why
thisgochujangsteaksucks
World Trade Center
8/7/2020
Thanks Claire! Our family loved this recipe and have done it multiple times. I’m also a fan of fermenting thanks to Brad so I substituted the onions for fermented ones. I find they weren’t as harsh and paired better. Your onions were great in a pinch though!
taylordgpeck
San Jose, CA
5/11/2020
This was fantastic! Sliced up part and had Korean tacos. The left overs were used for omelets. Great marinade!
Anonymous
Atlanta
4/21/2020
This was so delicious! Didn't have the exact cut of beef - I got hanger instead. It was alright, but I think I'll try next time with the skirt steak proper.
Anonymous
Toronto
4/17/2020